4) Preheat
the skillet—you'll want a hot surface to cook the omelet rapidly.
Drop a little margarine or butter into the pan and as soon as it
coats the bottom pour in the egg. With a spatula push the perimeter
of the cooking egg in toward the center and tip the pan to let
the uncooked egg get to the edge. This tipping and pushing action also
prevents the egg from sticking to the bottom and edges of the pan.

5) As soon
as there is little remaining runny egg, add the cheese to one half
of the cooked egg and with the spatula flip the other half of the
egg on top of the cheese. 6) When the cheese melts, slide the omelet
onto a plate and serve. Additions can be made to the cheese layer, including
salt and pepper, chopped tomato, onion, mushroom.

You
have to be careful with the proportions otherwise it falls apart and
stops looking like omelet and starts to look more like "scrambled
eggs with stuff."